Pinzimonio (Vegetable dip)

Ingredients (for 4 people)

  • 1 cucumber
  • 2 large carrots
  • 1 fennel
  • 8 asparagus
  • 1 head of radicchio
  • 1 head of Belgian endive
  • 2 sticks of celery
  • 2 radishes
  • Pecorino Romano cheese shavings
  • 4/5 tablespoons extra virgin olive oil
  • 1 lemon
  • salt and pepper as desired


Clean and peel all the vegetables and dry them with a kitchen towel. Cut them into pieces long enough to dip in the sauce. In a small bowl, pour the extra virgin olive oil together with the juice of a whole lemon, 2 teaspoons of salt and some pepper. Blend together with a fork to make a sauce.
Prepare the slivers of Pecorino Romano cheese by scraping the cheese with a knife. On a platter, arrange all the vegetables in groups according to their type, and surround them with the cheese slivers. In the centre of the platter, place the bowl containing the dip.

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